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This month’s challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand.
Let me start by saying that if you abhor curse words, you may want to step away from my blog for this particular post. Just reading this recipe almost made me pop a Xanax and chase it down with a some sort of martini (I do not even drink). My first thought was holy shit, this recipe is like 18 pages! What the hell could I possibly concoct in my kitchen that would entail 18 freaking pages? Keep in mind the only item I have any experience with from the 6 components (listed below) is creme brulee. Not to mention the closest thing to a yule log I have ever consumed would be a Little Debbie Swiss Roll. I calmed down (without Xanax and booze) and realized that there are MANY variations of this log and the recipe included the ingredients and method for many of these variations.
This recipes has six components:
1. Dacquoise Biscuit
2. Mousse
3. Ganache Insert
4. Praline (Crisp) Insert
5. Creme Brulee Insert
6. Icing
Thankfully, I am off of work until January 5th, so I had some spare time on my hands to peruse the Daring Bakers forum. This allowed me to learn from other peoples mistakes/triumphs and organize my obsessive compulsive self in the best way possible. First, I decided to narrow down my choices for flavors, and these were my choices…
1. Dacquoise Biscuit- almond
2. Mousse- milk chocolate
3. Ganache Insert- dark chocolate
4. Praline (Crisp) Insert
5. Creme Brulee Insert- vanilla sans the bean because I was out
6. Icing- dark chocolate
Here is how I went about this baby-
Day 1- Creme brulee baked up just fine and within the time stated in the recipe. I used a Pyrex bread pan which was smaller than the pan I was using for the Yule Log. I lined the pan with non-stick foil and had no problem releasing this from the pan. I tossed this in the freezer.
Day 2- I made the Praline Crisp Insert using…drum roll please…Frosted Flakes! I did not have Rice Krispies, Special K or Corn Flakes, so I figured these would have to work.
I also made the mousse as it was stated it could be refrigerated overnight.
Day 3- Gananch Insert and Dacquoise Biscuit.
Excuse this pic…my log was too damn soft which led to this hellacious picture and quite undicernable layers…I promise all six of those suckers are there!
I think it looks so pretty. It was tastey but not my top recipe.
I’d say it was quite a success and I like the square versus the log and round forms I’ve seen!
Well done.
It looks great. Love the way you decorated it!
what
Don’t get too down on yourself for the cut slice picture, the whole cake looks great! As a baker, you’re only responsible for the cake up until it’s cut; after the cutting, it’s out of your hands! :)
Your square cake looks so pretty and I can see all the layers in the slice.:)
Happy New Year.
Happy New Year! 18 pages of instructions is why I bailed on DB! :) You did an outstanding job!!!
Your buche turned out really well – I like how you decorated it. And I think we were all a bit nuts to do this at Christmas! Great job, and I just got a look at your TWD cheesecake, which also looks wonderful!
Madam Chow
http://www.mzkitchen.com
Great job! I didn’t do a square because I wasn’t sure how it would look, but yours is lovely! And your biscuit looks really good too–mine was all gooey.